Inspired by Americas Test Kitchen
Risotto can be served as an appetizer or main course. This dish is hearty, rich, and is typically consists of sauted vegetables, saffron, parmesan and butter, providing a filling meal. Often paired with white wines, this dish provides a lot of depth and dimension leaving you wanting to eat more.
Take a minute to review the video, which gives step by step instructions on how to cook this delicious dish.
Rich flavored recipe, brought to you with love.
Ingredients:
Risotto:
>2 cups of vegetable broth
>1/2 cup of water
>5 teaspoons of olive oil
>1 (container) of cremini mushrooms, sauted with salt and pepper, diced fine
>1 small onion diced
>1 cup of water
>1/2 cup of arborio rice
>3 oz of asparagus tri and cut into 1/4 inch pieces
>1/4 cup of peas
>1/4 cup of grated Parmesan
>2 teaspoons of lemon juice
>2 tablespoons of butter
>1 tablespoon of dried basil
Shrimp Saute:
>2 tablespoons of butter
>1/2 teaspoon of basil
>1 tablespoon approximately of salt and pepper
General directions:
1) Heat water and vegetable broth in a separate pan
2) In a medium saucepan, add mushrooms and salt and pepper. Heat mushrooms for 3-4 minutes, once brown, transfer to a bowl. Add oil and heat onions for 2-3 minutes.
3) Next add rice to the medium pan and heat until it begins to soften, until edges of the rice turn translucent. approximately 2 minutes.
4) Slowly start to add 1-1/2 cup of the heated broth to the rice, reduce the heat to medium and cover and cook. Add a 1/2 cup until the broth is absorbed by the rice. Approximately 3 minutes. Add the remaining broth and add peas.
5) Add asparagus and mushrooms back to the pan. Then add lemon at the end. Add basil, and Take the pan off of the heat and let it stand for 3-4 minutes.
6) In a separate pan heat up teaspoon of butter, and add shrimp
7) Cook shrimp and add salt/ pepper and basil cook both sides for 3-4 minutes
8) Plate risotto and top with sauted shrimp, add freshly grated Parmesan.
#voila #RisottoPrimaverawithsautedshrimp is ready to enjoy!
Provided to you by #cookingwkara
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